Omelette aux Fines Herbes

Beat egg with salt and black pepper until no streaks of white remain. Stir in parsley, chives and tarragon.

Melt butter in a nonstick pan over medium heat until foaming. Pour in herbed egg mixture and stir gently with a spatula for 20 to 30 seconds, then let it set.

Fold the omelette in thirds, slide onto a plate seam-side down and serve right away.